PL445861A1 - Liofilizowany preparat piekarski i sposób jego wytwarzania - Google Patents

Liofilizowany preparat piekarski i sposób jego wytwarzania

Info

Publication number
PL445861A1
PL445861A1 PL445861A PL44586123A PL445861A1 PL 445861 A1 PL445861 A1 PL 445861A1 PL 445861 A PL445861 A PL 445861A PL 44586123 A PL44586123 A PL 44586123A PL 445861 A1 PL445861 A1 PL 445861A1
Authority
PL
Poland
Prior art keywords
amount
freeze
producing
same
dried bakery
Prior art date
Application number
PL445861A
Other languages
English (en)
Inventor
Mateusz Jakub Ciepliński
Jarosław Kliks
Original Assignee
Walas Halina Przedsiębiorstwo Wielobranżowe Walas Spółka Cywilna
Walas Dominika Przedsiębiorstwo Wielobranżowe Walas Spółka Cywilna
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Walas Halina Przedsiębiorstwo Wielobranżowe Walas Spółka Cywilna, Walas Dominika Przedsiębiorstwo Wielobranżowe Walas Spółka Cywilna filed Critical Walas Halina Przedsiębiorstwo Wielobranżowe Walas Spółka Cywilna
Priority to PL445861A priority Critical patent/PL445861A1/pl
Publication of PL445861A1 publication Critical patent/PL445861A1/pl

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/008—Freeze-drying
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

Przedmiotem zgłoszenia jest liofilizowany preparat piekarski charakteryzujący się tym, że zawiera kwas żytni w ilości 41,95%, wodę w ilości 50,34%, glicerol w ilości 5,03%, trehalozę w ilości 1,68%, wodorofosforan potasu w ilości 0,34% oraz sole mineralne w postaci: siarczanu magnezu w ilości 0,25%, chlorku chromu (II) w ilości 0,08% i azotan amonu w ilości 0,34%. Zgłoszenie dotyczy również sposobu wytwarzania liofilizowanego preparatu piekarskiego, znajdującego zastosowanie w branży spożywczej.
PL445861A 2023-08-22 2023-08-22 Liofilizowany preparat piekarski i sposób jego wytwarzania PL445861A1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL445861A PL445861A1 (pl) 2023-08-22 2023-08-22 Liofilizowany preparat piekarski i sposób jego wytwarzania

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL445861A PL445861A1 (pl) 2023-08-22 2023-08-22 Liofilizowany preparat piekarski i sposób jego wytwarzania

Publications (1)

Publication Number Publication Date
PL445861A1 true PL445861A1 (pl) 2025-02-24

Family

ID=94686991

Family Applications (1)

Application Number Title Priority Date Filing Date
PL445861A PL445861A1 (pl) 2023-08-22 2023-08-22 Liofilizowany preparat piekarski i sposób jego wytwarzania

Country Status (1)

Country Link
PL (1) PL445861A1 (pl)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0423941A (ja) * 1990-05-16 1992-01-28 Dr Otto Suwelack Nachfolger Gmbh & Co サワードーの調製方法
PL303475A1 (en) * 1994-05-16 1995-11-27 Magdalena Wlodarczyk Inoculum for starting fermentation of bakery leavens and method of obtaining same
PL384822A1 (pl) * 2008-03-31 2009-10-12 Krystyna Jarosz Sposób wytwarzania wyrobu piekarskiego

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0423941A (ja) * 1990-05-16 1992-01-28 Dr Otto Suwelack Nachfolger Gmbh & Co サワードーの調製方法
PL303475A1 (en) * 1994-05-16 1995-11-27 Magdalena Wlodarczyk Inoculum for starting fermentation of bakery leavens and method of obtaining same
PL384822A1 (pl) * 2008-03-31 2009-10-12 Krystyna Jarosz Sposób wytwarzania wyrobu piekarskiego

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